Karaage is a Japanese-style fried chicken. They are best served immediately simply with wedges of lemon, as it adds a wonderful balance to the fried wings. You could also serve with a small bowl of Japanese mayonnaise and a bottle of Shichimi Togarashi to sprinkle for some added heat.
By Sara McCleary
A little secret sharing first. This wasn’t meant to be a chicken wing recipe, it was meant to be an Aussie sausage roll recipe to celebrate Australia Day, which is fast approaching.
A very important fact about pineapple was discovered over the weekend. It is a brilliant tenderiser for meat. So much so, that it turned the filling of my macadamia and pineapple sausage rolls into a non textural funky paste. A slightly grainy paste with no texture whatsoever except the occasional chunk of macadamia nut here and there. Quite a bizarre result, very funky to eat, and one I wasn’t going to palm off on you. 
Luckily I had this recipe up my sleeve to share. If you are a fan of karaage chicken, those little fried Japanese chicken nuggets of tasty goodness, and then you will love these. Exactly the same deep fried tastiness, but in wing form. As chicken wings are a finger food, they couldn’t’ be anything else could they? You will be finger licking your way to food utopia with this recipe.
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Karaage – Japanese Fried Chicken
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Crispy, juicy Japanese fried chicken. Perfect as an appetizer or snack!
Ingredients
- 2 lbs (1 kg) chicken wings
- 2 fl oz (60 ml) soy sauce
- 2 fl oz (60 ml) mirin
- 1 tbsp sake
- 2 tsp freshly grated ginger and the juice
- 2 cloves garlic
- katakuriko or potato starch to coat
- oil for deep frying
- lemon wedges to serve
Instructions
- Remove wing tips from wings; cut remaining wings in half at the joint.
- In a large bowl, combine soy sauce, mirin, sake, ginger, and garlic; mix well. Add chicken wings and toss.
- Cover bowl and refrigerate for a couple of hours.
- In a wok, pour in oil to a depth of 7cm. Heat over medium heat to 170°C (340°F). Preheat oven to 120°C (250°F). Line a baking tray with baking paper.
- In a large bowl, place katakuriko or potato starch. Toss 3–4 wings at a time in the starch until coated. Shake off excess starch.
- Fry wings in the hot oil for 8 minutes, turn, and fry until cooked.
- Remove wings from oil, drain on kitchen towel, and place on baking tray. Keep warm in the oven.
- Repeat with remaining wings.
- Serve wings with lemon wedges.
Notes
- For extra crispy karaage, double fry the chicken: fry for a shorter time initially, then rest and fry again for ultimate crunch.
- If you don’t have mirin, you can substitute with an equal amount of dry sherry or sweet white wine.
- For easier cleanup, line your baking sheet with parchment paper or foil before placing the fried chicken to keep warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3-4 wings
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What type of chicken should I use for Karaage?
For the best results, use chicken wings as they are perfect for this finger food style and provide the ideal texture when fried.
How can I enhance the flavor of the Karaage wings?
Consider marinating the wings in soy sauce, ginger, and garlic before frying to infuse them with rich umami flavors.
What should I serve with Karaage for the best experience?
Serve the Karaage with wedges of lemon for a fresh balance and optionally, a small bowl of Japanese mayonnaise and Shichimi Togarashi for added flavor.
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